Everything looked so great and fresh, so I went extremely basic on the cooking--minimal spices and low, short cooking.
Here is a third of the carrot bunch. The were sliced in half and given a short fry in olive oil.
Here are potatoes, fresh from the roof terrace garden:
The broad beans were in the '1 pound' markdown area, so I knew they needed to be used Saturday or Sunday. They had gone for about three minutes into boiling water and then were rinsed in cold water. Right after that they were shelled. Here new friend Ian is demonstrating the appropriate shelling technique.
The cooked potatoes and beans were then combined together. I had some ideas from http://www.bbcgoodfood.com/content/recipes/, I like their photos, as well as that their recipes are not too complex. They were suggesting mint as the appropriate spice, but I wanted to leave out anything heavy as I wanted to truly taste the potatos.
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